Mushroom Paella

Name: Mushroom Paella
Total time: 35 min
Ingredients: 600ml Mushroom stock (to make stock soak a handful of dry Mushrooms in veggie stock, or use stock of choice); 250g Spanish rice; 250g Flat Mushrooms sliced (3 medium or 2 large); Chives for garnish; 2 Button Mushrooms thinly sliced; 2 radishes thinly sliced; 50g grated manchego cheese; 1 lemon, cut into wedges, to serve; 2 large ripe oxheart tomatoes, roughly chopped; 2 large roasted red capsicums from jar (piquillo); 3 portobello mushrooms, ripped into pieces; 4 cloves garlic, peeled; ½ bunch parsley; ½ bunch chives; 25ml olive oil; 1 pinch saffron threads; 1 tablespoon smoked paprika

australianmushrooms.com.au

600ml Mushroom stock (to make stock soak a handful of dry Mushrooms in veggie stock, or use stock of choice) 250g Spanish rice 250g Flat Mushrooms sliced (3…

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Ingredients

600ml Mushroom stock (to make stock soak a handful of dry Mushrooms in veggie stock, or use stock of choice)
250g Spanish rice
250g Flat Mushrooms sliced (3 medium or 2 large)
Chives for garnish
2 Button Mushrooms thinly sliced
2 radishes thinly sliced
50g grated manchego cheese
1 lemon, cut into wedges, to serve
2 large ripe oxheart tomatoes, roughly chopped
2 large roasted red capsicums from jar (piquillo)
3 portobello mushrooms, ripped into pieces
4 cloves garlic, peeled
½ bunch parsley
½ bunch chives
25ml olive oil
1 pinch saffron threads
1 tablespoon smoked paprika